For the Bolognese Sauce:

1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the olive oil, ground beef, and Italian sausage. Give the meat a good sear on one side, about 4-5 minutes, before flipping. 
2. Cook until browned, breaking the meat into crumbles with a wooden spoon. If there is a large amount of excess grease, carefully drain some off, leaving a tbsp or 2 behind for flavor.
3. Add the onion, carrot, and celery and season with a pinch of salt and black pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the garlic and tomato paste. Cook for 4-5 minutes, stirring frequently, until the tomato paste darkens to a deeper brick-red color.
5. Pour in the red wine and use your wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 4–5 minutes, or until the liquid has reduced by at least half.
6. Meanwhile, break up the whole tomatoes using your hands, kitchen shears, or the back of a spoon. You want them broken down but still with a little texture.
7. Add the tomatoes and their juices to the pot along with the bay leaves, oregano, parsley, basil, and Parmesan rind, if using. Stir everything together.
8. Bring the sauce to a gentle bubble, then reduce the heat to low. Cover and simmer for at least 45 minutes, stirring occasionally. For even deeper flavor, let the sauce simmer for 1–2 hours.
9. If the sauce becomes thicker than you’d like during a longer simmer, add a splash of water or broth as needed. Taste and season with additional salt and black pepper.
10. Remove the bay leaves and Parmesan rind before serving.
11. When ready to serve, to a pot, add drained cooked pasta, a few ladles of bolognese, and some pasta water and toss until well coated. 
12. Finish with freshly grated Parmesan and enjoy!